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Thursday, November 29, 2012

Braised Chicken and Red Potatoes in a White Wine Rosemary Sauce

All-in-one dishes like this one are great for busy, weeknight meals. Just brown your meat and add in the remainder of your ingredients until it's all done. This is also a wonderful meal to prepare the night before or over the weekend as it reheats beautifully.

Braised Chicken and Red Potatoes in a White Wine Rosemary Sauce8 Chicken Thighs, bone-in, skin removed2 c. White Wine (I used Sauvignon Blanc)2 tbsp. Fresh Rosemary, chopped3 Medium Red Potatoes, cut in chunks4 Garlic Cloves, rough chop1-2 tbsp. Extra Virgin Olive OilDirections:1. Heat 1 tbsp. oil in a Dutch oven or large pot, then brown the chicken on both sides. You may need to do this in two batches(which is where you may need additional oil). Remove the chicken and set aside. 2. Add the wine, rosemary, garlic and potatoes to the pot; scraping the bits off of the bottom of the pan and bring to a boil. 3. Add back in the chicken, cover the pot, reduce heat and simmer for 45 minutes. Serves 4-6.